New Yorker Pita Sandwich

A fast, hearty handheld meal: warm pita pockets stuffed with a savory mix of sauteed chicken breast, peppers, and onion folded into saucy beans.

The kick comes from horseradish sauce, which gives the filling a zesty, deli-style edge that wakes up the mild chicken and beans. A quick five-minute simmer lets everything meld so the sauce clings.

Tuck lettuce and a slice or two of tomato into each pita half first, then spoon in the warm filling. The lettuce does double duty, adding crunch and acting as a barrier so the bread doesn’t go soggy.

Warming the pitas slightly keeps them pliable so they don’t crack when you fill them. The whole thing comes together in about half an hour, which makes it a smart pick for a quick lunch or an easy weeknight dinner that travels well.

Kitchen Tips

• Warm the pitas briefly so they’re pliable and don’t crack when you fill them.
• Line the pocket with lettuce first; it keeps the bread from getting soggy.
• Simmer the filling a few minutes so the beans and chicken soak up the seasoning.
• Adjust the horseradish to taste, depending on how much kick you like.

Variations

• Use canned chickpeas or black beans in place of the vegetarian beans.
• Swap the chicken for turkey, or leave it out for a vegetarian pita.
• Add shredded cheese, cucumber, or a dollop of yogurt sauce.